Potluck and Buffet Recipes

Perfect Potatoes

3 pounds russet potatoes (about 9 medium), peeled and cut into 1/2-inch cubes
2 garlic cloves, peeled
2 (3 ounce) packages cream cheese, softened
2 tablespoons butter
1/2 cup sour cream
2 cups (8 ounces) shredded cheddar cheese, divided
1 teaspoon garlic salt
1 teaspoon onion salt
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry

Place the potatoes and garlic in a large saucepan; cover with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain well.

In a bowl, mash potatoes and garlic with the cream cheese and butter. Add sour cream, 1 cup of cheddar cheese, garlic salt, onion salt and spinach. Stir just until mixed. Spread into a greased 2-quart baking dish.

Bake, uncovered, at 350 degrees F for 30-35 minutes or until heated through. Top with remaining cheese; bake 5 minutes longer or until the cheese is melted.

Yields 10-12 servings